Directions:
- Pre-heat electric skillet to 350.
- Sift dry ingredients together.
- Melt butter.
- Beat eggs, add milk, mix well. Whisk in melted butter.
- Stir into dry ingredients until just incorporated.
- Pour approx 2/3 c batter per pancake onto skillet.
- Cook approximately 4 minutes, until batter rises and small bubbles start to appear on the surface.
- Flip with a spatula, cook another two minutes.
- Serve with your favorite pancake topping.
- Left overs may be frozen and reheated on a school morning in the toaster, cut in half and turned into a peanut butter breakfast sandwich for a nutritious breakfast on the go.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 458.01 Kcal (1918 kJ) | ||
| Calories from fat | 145.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.14g | 25% | |
|---|---|---|---|
| Cholesterol | 144.73mg | 48% | |
| Sodium | 867.21mg | 36% | |
| Potassium | 563.16mg | 12% | |
| Total Carbs | 65.51g | 22% | |
| Sugars | 10.31g | 41% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 12.49g | 25% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 5.6mg | 31% | |
| Calcium | 283.4mg | 28% | |
| Amount Per 100 g | |||
| Calories | 204.51 Kcal (856 kJ) | ||
| Calories from fat | 64.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.21g | 25% | |
|---|---|---|---|
| Cholesterol | 64.63mg | 48% | |
| Sodium | 387.23mg | 36% | |
| Potassium | 251.47mg | 12% | |
| Total Carbs | 29.25g | 22% | |
| Sugars | 4.6g | 41% | |
| Dietary Fiber | 0.64g | 6% | |
| Protein | 5.58g | 25% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.5mg | 31% | |
| Calcium | 126.5mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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